Place peeled hazelnuts and water into your blender. Blend on high for 1-2 minutes. Squeeze the liquid through your nut milk extraction device (I use a panty hose).

Put the flour onto a cookie sheet and chop and spread it out. Dry it in the oven at 150-200 degrees for about 2 hours, checking often. You can regrind the dry flour in your blender and use for baking.

Add a few grains of culture. Just an itty bitsy bit will do. Put in fermentation station at 100 degrees for 8 hours.

Nowhey will separate from the protein. The mixture will be thicker than the un-cultured milk, but will still be quite watery.

Drip out until mixture resembles stirred yogurt consistency. This may take several hours, because the curd on hazelnut milk is quite small and clogs the holes on the drip more quickly. You can stir the mixture to speed the process, but not too much or you’ll start losing curd through your drip cloth.

Place curd into blender on low speed. Slowly trickle coconut oil into the blender until well emulsified, usually around 60-90 seconds.

Add salt. You can add the nutritional yeast if you like, it will make the butter a little more yellow.

Scrape the cloth with a sharp knife to get all the hazelnut cream off.

Pour into silicone molds and cool. Will stay good for 5-7 days in the refrigerator. This recipe makes about 1 cup of dreamy, melty butter. This butter can be made in bulk and frozen.